The author mentioned ways catering businesses via restuarants are losing money, mainly from providing freebies, or extras to clients at no charge. Providing dishware at clients events add up and comes to a great, yet overlooked loss on a restuarant. Additionally, providing ice to clients at no charge is mentioned as freebie that should not be given for free, along with free garbage services.

Key Takeaways:

• Restuarants are losing money with freebies
• Restuarants will be more lucrative if charging for certain things when catering
• Restuarants often overlook the areas where they lose money

“Your client hires you for convenience and you don’t have to give it away for free. You must charge for it or you are wasting your time and leaving profits on the table in the process.”

http://restaurant-hospitality.com/blog/three-catering-freebies-shouldnt-be-free